Ever since my friend Nick made us tofu tikka masala skewers, I’ve been sort of obsessed. Luckily, the Dekalb Farmers Market carries tikka masala curry paste! Hurrah! The dish I made is….probably not very authentic. What it is, though, is very delicious! Hurrah!
- 1/2c plain soy yogurt
- 2-3T tikka masala curry paste
(to taste)
- 1 block of tofu, cut into 1″ cubes
- 2T sesame oil
- 1 small eggplant, diced
- 1/2 vidalia onion, chopped
Stir the tikka masala paste into the yogurt, then add the tofu. Toss gently to coat. Set this aside to marinate.
In a pot or dutch oven, heat the sesame oil, then add the eggplant and onion. Sautee until the eggplant begins to soften – just a few minutes.
Add the tofu mixture to the pot and simmer, sitting frequently, for 10 minutes.
Serve over steamed rice.
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Yum! So quick and easy and delicious!